Tvfn Chef Du Jour
Submitted by okielorna
Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.
YIELD
2 servingsPREP
5 minCOOK
5 minREADY
10 minThis is the kind of dish that makes people think you went to culinary school.
A block of sushi-grade ahi tuna gets rolled in a punchy blend of Chimayo chile powder, freshly ground cumin, and fennel, then hits a screaming hot pan for just 10 seconds per side.
The result is a gorgeous ruby-red center wrapped in a thin, fragrant spice crust that shatters with every bite.
Chill it before slicing for those clean, carpaccio-thin cuts that look absolutely stunning fanned across a plate.
Kitchen Tips
- Use only sushi-grade tuna from a trusted fishmonger since the center stays completely raw
- Get the pan ripping hot before the tuna goes in. You want sear, not cooking
- Refrigerate the seared loin for 30 minutes before slicing for the cleanest cuts
- Serve with a drizzle of soy sauce, wasabi, or a citrus ponzu for dipping
- A sharp, thin-bladed knife is essential for those paper-thin slices
Ingredients
Directions
Salt the tuna loin and roll in spice mixture.
Sear in hot pan with canola oil for just 10 seconds a side.
Keep very rare!! Refrigerate for easier slicing.
Comments